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These Best of Both Worlds Cookies are the result of my partner making a request. His two favourite bakes of mine are cookie variations, and he suggested I put them together into one cookie! As such, these cookies were born. To make these, we create the cookies as normal until we reach the point of adding flour. At this point, we split the dough into two bowls, adding flour and baking powder to half. Then we add flour, baking powder and cocoa powder to the other half (taking out just a little flour to compensate).
As is common on my site, this is a mega versatile recipe. You could absolutely sub the fillings for any similar chocolate and they’ll work just as well. Similarly, feel free to change how big they are to make more or fewer. If you do this, however, make sure to adjust the bake time up or down accordingly. This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!
I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and add extra chocolate on top just before baking for that Instagram look.
TOP TIPS FOR THE BEST Best of Both Worlds Cookies
- Butter: Make sure to use melted butter. This really helps the texture.
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.Â
- Filling: I use both milk and white chocolate, but feel free to use whatever you prefer!
- Chill Time: I know everyone hates this part but it really helps make the best cookies! Go for 30 minutes if you can. If you are making ahead, overnight is great!
I bake these Best of Both Worlds Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Banana Oatmeal Cookies or these Poptart Inspired Cookies. For more baking inspiration, head on over to my Instagram.
Best of Both Worlds Cookies
Ingredients
- 125 g Butter Melted
- 120 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 1 tsp Vanilla Extract
For the Vanilla Dough
- 140 g Plain Flour
- 1.5 tsp Baking Powder
- 100 g White Chocolate Chopped
For the Chocolate Dough
- 125 g Plain Flour
- 1.5 tsp Baking Powder
- 1.5 tbsp Cocoa Powder
- 100 g White Chocolate Chopped
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Split the dough into two bowls – either eyeball it, and do it roughly. Or you can place a bowl on scales, and weigh about 200g mixture into each bowl.
- To one bowl, add the flour and baking powder. To the other, add the flour, baking powder and cocoa powder. To both, add about 100g chopped white chocolate. Stir together until a fairly stiff cookie dough forms. Chill for 30 mins in the fridge.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop about a tsp of dough from each bowl and push together, to form a ball – half vanilla and half chocolate. Place on a baking tray. Repeat for all dough, placing only 3-4 balls per tray.
- Bake for 9-11 minutes, until just golden at the edges. They may look underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Let cool on a wire rack before serving (although they are wonderful while still warm).
How many grams in a medium egg? I always use large eggs
Great question! About 50g. A large will work too, just add about 5-10g more flour.